4. Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
5. Add Spinach:
About 30 minutes before serving, stir in the fresh spinach. Cover and continue cooking until the spinach wilts and softens.
6. Serve:
Once the chicken is tender and the sauce is creamy, remove the chicken breasts from the slow cooker and shred or serve them whole, depending on your preference.
Spoon the creamy sauce and sun-dried tomatoes over the chicken. Garnish with chopped parsley.
Quick and Healthy Zucchini Potato Pan in Just 12 Minutes
Simple Lamb Shanks Recipe
INDIAN BREAD WITHOUT YEAST AND IN SARTEN
Chicken and Broccoli Lasagna
Expert Says Parents Should Ask Babies For Consent Before Changing Diapers
Having white vinegar at home solves these 9 household problems
Cabbage Rolls
One of our household favorites! We can’t stop making it
White Chocolate Peppermint Pie: A Festive and Creamy Holiday Delight!
